If you’re looking for a treat that perfectly blends the cozy vibes of fall with a nostalgic crunch, you’ve got to try this Butterscotch Pumpkin Cheerio Treat Bars Recipe. I absolutely love how these bars come together with that buttery butterscotch sweetness, a hint of pumpkin spice, and the delightful Cheerios crunch—plus, they’re seriously easy to make. Whether you’re making a batch for a quick snack or for your next get-together, these bars hit the spot every time and have become a favorite in my family’s dessert rotation.
Why You’ll Love This Recipe
- Super Simple Prep: You just melt, mix, press, and chill—no fancy techniques needed.
- Perfect Fall Flavors: Butterscotch and pumpkin spice blend beautifully for a cozy seasonal treat.
- Crunchy & Chewy Texture: The Cheerios give a great crunch while the marshmallows and chips add chewiness.
- Kid-Friendly & Crowd-Pleasing: My family goes crazy for these bars, and they’re always a hit at parties.
Ingredients You’ll Need
The magic of this Butterscotch Pumpkin Cheerio Treat Bars Recipe lies in the simple, seasonal ingredients that come together in a flash. When shopping, try to get fresh pumpkin spice Cheerios—they really make all the difference—and good quality butterscotch and white chocolate chips to keep that flavor rich.
- Butterscotch chips: These add a rich, buttery sweetness that’s perfect with pumpkin spice.
- Light corn syrup: Helps bind everything together with that chewy, glossy finish.
- Butter: Adds creaminess and helps meld the flavors.
- Miniature marshmallows: Gives that classic gooey, chewy texture reminiscent of rice krispie treats.
- Pumpkin pie spice: The star flavor for that perfect fall vibe in every bite.
- Pumpkin Spice Cheerios: The crunchy cereal base that brings in spice and texture.
- White chocolate chips: For a smooth, sweet drizzle on top that’s mildly spiced with cinnamon.
- Cinnamon: Adds subtle warmth to the white chocolate drizzle—trust me, it’s worth it.
Variations
I love tweaking this Butterscotch Pumpkin Cheerio Treat Bars Recipe depending on what I have on hand or who I’m sharing with. Feel free to make it your own—you’ll find it really forgiving and adaptable, which is such a win in the kitchen.
- Nutty Add-Ins: I sometimes toss in chopped pecans or walnuts for extra crunch; it adds a lovely texture and nutty warmth.
- Dairy-Free Version: Swap butter for coconut oil and use dairy-free chips—you’ll still get that incredible flavor without the dairy.
- Chocolate Lovers: I’ve drizzled dark chocolate instead of white chocolate once, and it gave the bars a deeper, richer flavor we all adored.
- More Spice: If you’re a pumpkin spice fanatic like me, sprinkle a little extra cinnamon or nutmeg for an even more intense fall taste.
How to Make Butterscotch Pumpkin Cheerio Treat Bars Recipe
Step 1: Prep Your Pan and Melt the Base
Start by lightly spraying a 9×13” cake pan with cooking spray. This little step makes all the difference because when you press the bars in, they’ll come out cleanly and easily. Next, grab a large microwave-safe bowl and add your butterscotch chips, light corn syrup, butter, and the miniature marshmallows. Microwave on high in 1-minute bursts, stirring well after each, until everything melts together into a smooth, glossy mixture. I usually find 2-3 minutes does the trick but keep an eye on it—marshmallows can go from melty to burnt quickly!
Step 2: Spice Things Up and Mix in Cereal
Once your butterscotch mixture is smooth, stir in the pumpkin pie spice right away so it blends evenly. Then, add in the Pumpkin Spice Cheerios and quickly fold them in until all the cereal is coated with that delicious sticky mixture. You’ll want to work fast here—your mixture will firm up as it cools, so don’t wait too long to mix!
Step 3: Press and Add the White Chocolate Drizzle
Transfer the Cheerio mixture to your prepared pan. Using a spoon or your clean hands sprayed with cooking spray, gently press the mixture into an even layer. This is where that spray really pays off—it keeps your hands from sticking and helps you achieve a smooth surface. Next, melt the white chocolate chips in a small microwave-safe bowl in 30-second intervals, stirring between each, until silky. Stir in the cinnamon for a warm, fragrant twist. You can either spread the white chocolate evenly on top or, like me, put it into a plastic bag, snip off a small corner, and drizzle it over for a pretty pattern.
Step 4: Chill and Cut
Pop the pan into the fridge for about an hour to firm up completely. Once chilled, slice into bars and get ready to enjoy! These keep super well in an airtight container, making them perfect for prepping ahead or sending with the kids to school.
Pro Tips for Making Butterscotch Pumpkin Cheerio Treat Bars Recipe
- Spray Your Tools: Lightly spray your spoon, spatula, and hands with cooking spray before mixing and pressing to prevent sticky frustration.
- Watch the Marshmallows: Microwave in short intervals and stir often to avoid burning your marshmallows—they melt quickly but can scorch if unattended.
- Mix Cereal Quickly: Once your syrup mixture is ready, add cereal right away so it gets evenly coated before it starts setting stiff.
- Chill Thoroughly: Don’t skip the chilling step—it lets bars firm up for clean slicing and the best texture.
How to Serve Butterscotch Pumpkin Cheerio Treat Bars Recipe
Garnishes
For a little extra flair, I love sprinkling a tiny pinch of ground cinnamon or a few festive pumpkin seeds on top of the white chocolate drizzle. It keeps things simple but adds a nice visual pop and a touch more spice to complement the bars.
Side Dishes
These bars pair beautifully with a hot cup of coffee, spiced chai, or even a creamy latte to bring out all those warm fall notes. If you’re serving at a party, I like setting them alongside a bowl of roasted nuts or a fresh fruit platter to balance the sweetness.
Creative Ways to Present
When I’ve brought these bars to fall gatherings, I like cutting them into mini squares and stacking them on a rustic wooden board, then adding some autumn leaves or small pumpkins around the platter for a seasonal touch. Drizzling a little extra white chocolate on top right before serving makes them look extra special without extra effort.
Make Ahead and Storage
Storing Leftovers
I store these bars in an airtight container at room temperature for up to 3 days, but they actually taste best when slightly chilled. If you’re keeping them out, make sure your kitchen isn’t too warm or the bars can get a bit sticky.
Freezing
Freezing these bars works great—I wrap each bar individually in plastic wrap and place them in a freezer-safe container. They last up to 3 months this way. When you want one, just thaw it on the counter for about 30 minutes before enjoying.
Reheating
While these bars are best enjoyed chilled or at room temperature, I’ve gently warmed them in the microwave for about 10 seconds when I wanted a softer texture. Just be careful not to melt the white chocolate drizzle completely.
FAQs
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Can I use regular corn syrup instead of light corn syrup?
Yes, you can use regular corn syrup as a substitute. Light corn syrup has a milder flavor, but regular corn syrup will still work just fine as the binder in this recipe.
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What if I can’t find Pumpkin Spice Cheerios?
No worries! You can use regular Cheerios and add a bit more pumpkin pie spice or cinnamon to the melted syrup mixture to boost that spicy fall flavor.
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How chewy or crunchy are these bars?
They strike a nice balance—sticky and chewy from marshmallows and butterscotch, with a satisfying crunch from the Cheerios. The chilling helps them set just right, so you get both textures in every bite.
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Can I make these bars vegan?
Absolutely! Substitute butter with coconut oil, use vegan marshmallows, and look for dairy-free butterscotch and white chocolate chips. The texture will be just as delicious.
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How long do these bars last?
Stored in an airtight container at room temp, they last 3-4 days. Refrigerating can extend freshness up to a week.
Final Thoughts
This Butterscotch Pumpkin Cheerio Treat Bars Recipe has been such a delightful discovery for me—simple, quick, and packed with flavor. I love how it brings the comforting feeling of fall into every bite, and it’s always a crowd-pleaser whenever I share it. If you’re craving something sweet, spiced, and crunchy that doesn’t require a ton of effort, give this a try. I promise you’ll be making these bars again and again, just like I do!
Print
Butterscotch Pumpkin Cheerio Treat Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Delightfully sweet and crunchy, these Butterscotch Pumpkin Cheerio Treat Bars combine the warm flavors of pumpkin pie spice with butterscotch and white chocolate drizzle. Perfect for fall gatherings or as a festive dessert, these bars are easy to make without baking and deliver a delightful autumn twist on classic cereal treats.
Ingredients
Main Ingredients
- 11 oz. bag (about 1 ½ cups) butterscotch chips
- 3/4 cup light corn syrup
- 3 tablespoons butter
- 1 1/2 cups miniature marshmallows
- ½ teaspoon pumpkin pie spice
- 6 cups Pumpkin Spice Cheerios
Topping
- 1 cup white chocolate chips
- 1/8 teaspoon cinnamon
Instructions
- Prepare Pan: Lightly spray a 9×13-inch cake pan with cooking spray and set aside, ensuring your treat bars can be easily removed later.
- Melt Base Ingredients: In a large microwave-safe bowl, combine butterscotch chips, light corn syrup, butter, and miniature marshmallows. Microwave on high for 2-3 minutes, stirring after each minute until the mixture is completely smooth and melted.
- Add Pumpkin Pie Spice: Stir in the pumpkin pie spice thoroughly to infuse the butterscotch mixture with the warm autumn flavor.
- Mix in Cheerios: Immediately add the Pumpkin Spice Cheerios and quickly stir to coat all the cereal evenly with the sticky butterscotch mixture.
- Press into Pan: Transfer the coated Cheerios mixture to the prepared pan. Using a spoon or your hands lightly sprayed with cooking spray, press the mixture firmly and evenly into the pan to form compact bars.
- Melt White Chocolate: In a small bowl, melt the white chocolate chips in the microwave at 30-second intervals, stirring between each until smooth. Then stir in the cinnamon for added fall spice.
- Apply Topping: Spread the melted cinnamon white chocolate evenly over the pressed cereal bars. Alternatively, place the chocolate into a plastic baggie, snip a corner, and drizzle decoratively over the bars.
- Chill and Set: Refrigerate the bars for about one hour or until firm to allow the bars and topping to set properly.
- Serve and Store: Once set, slice into bars and serve. Store any leftovers in an airtight container to maintain freshness.
Notes
- Lightly spraying hands or a spoon helps to press the mixture without sticking.
- Use a 9×13-inch pan for an even thickness that yields about 24 bars.
- Substitute pumpkin spice Cheerios with regular Cheerios and an extra sprinkle of pumpkin pie spice if needed.
- Ensure the white chocolate chips are melted carefully to avoid burning; stirring frequently helps.
- Bars can be stored at room temperature in an airtight container for 2-3 days, or refrigerated for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 140
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 7mg
